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Double Chocolate Cake

Gateaux and Cakes

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QimiQ Benefits

Creamy indulgent taste with less fat
Quick and easy preparation
Foolproof real cream product - cannot be over whipped

medium

Ingredients for 1 Cake tin 26 cm Ø

For the base
200 g Digestive biscuits, crumbled
100 g Butter, melted
Butter, for the cake tin
For the filling
300 g QimiQ Whip, chilled
200 g Dark chocolate (40-60 % cocoa), melted
250 g Mascarpone
2 Banana(s)
2 tbsp Cocoa powder
3 Egg(s)
60 g Sugar
For the topping
250 g QimiQ Whip, chilled
80 ml Milk
50 g Sugar
2 cl Rum
170 g Dark chocolate (40-60 % cocoa), melted

Method

Preheat the oven to 100 °C (conventional oven).

For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake tin and also line the side of the cake tin if required.

For the filling: mix the ingredients together with an immersion blender until smooth. Pour the mixture onto the base and bake in the prehated oven for approx. 60 minutes. Allow to cool.

For the topping: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

Add the milk, sugar and rum and continue to whip until the required volume has been achieved. Fold in the melted chocolate.

Top the cake with the chocolate mousse and allow to chill for approx. 4 hours.